Shrimp and Polenta

By Ashley Jean April 26, 2023 34 mins read 84 Views

This luxurious Venetian dish combines creamy polenta with shrimp in a white-wine and garlic sauce. This restaurant-worthy dish is a great main course for your next dinner party.

Photo credits: Andrea Gralow

The classic Venetian dish of shrimp and polenta consists of a soft, creamy polenta topped with fresh shrimps from the lagoon. In my home version, I used large shrimp instead of the small ones. It makes it taste more indulgent.

For this recipe, I baked the polenta to simplify the process. Combine polenta with water and salt and bake in the oven. It's true: you don't even have to stir! If you'd rather make polenta by stovetop, you can try my Creamy Polenta Recipe.

I cook shrimp in a skillet, with garlic, olive oil, white wine and generous amounts of red pepper flake. The flavor is enhanced by adding a squeeze of lemon at the end. Just a little butter added at the end will give the sauce a velvety texture. You can also leave it out.

When everything is put together, it makes a stunning presentation. The shrimp provide a nice contrast in both color and texture to the bed of creamy polenta where they are resting.

Table of Contents

What is Polenta e Shie (Polenta with Shrimp)?
What you'll need to make Polenta with Shrimp
How to make Polenta with Shrimp
Success Tips
What to serve with Polenta and Shrimp
Enjoy These Shrimp Recipes
Shrimp and Polenta Recipe

What is Polenta and Shrimp

In the dialect of Venice, shrimp with polenta are called " polenta e Schi". The tiny shrimps that used to populate the lagoon of Venice are called Schie.

Shrimp are traditionally either fried in their whole form or sauteed quickly with a spicy sauce made of garlic, olive oil and red pepper flakes. These shrimps were traditionally considered food for the lowly. They are now considered a rare delicacy.

In order to accommodate this, I have modified the recipe slightly. In my kitchen, I use wild American or Carolina shrimp that are either fresh or frozen. They have a meaty texture with the same flavors as traditional polenta and schie.

What you'll need to make Polenta with Shrimp

The ingredients for this recipe of shrimp and polenta are easily available in any supermarket with a good selection. Choose a good-quality shrimp. (See our Tips in our Guide to Buying and Cooking Shrimp).

Porlenta: A creamy porridge is made of ground grains. Typically, it's cornmeal. The shrimp is placed on this bed. The cornmeal used for polenta, which is usually coarsely ground, is labeled as "polenta" at the supermarket. For polenta, I like a mixture of medium-grind and fine-grind cornmeal. Look for stone-ground, organic cornmeal. It has more nutrients and better flavor. Learn more about Italian-style polenta by reading my recipe for creamy polenta.
Shrimp Although the original Venetian recipe calls for tiny shrimps, I prefer to use larger shrimps for this dish. It's easier to cook and source, and they have a tasty tender texture. The quality and freshness can vary widely. Search for U.S. Shrimp that is fresh caught. You can also buy frozen U.S. Shrimp in the freezer section at a supermarket or fishmarket that is well-stocked.
Olive Oil: Use an olive oil of high quality that tastes fresh like our Italian Nocellara. On the label of the bottle, you will find information about where the oil is produced. Best producers will list the type of olives grown and where.
Garlic: Two finely minced small cloves garlic will enhance the flavor of shrimp. Check for firm, tight-headed garlic with no mold.
Red Pepper Flakes: The flakes of red pepper are spicy and I like that. Freshness is key, as over time the flakes will lose their taste and become bitter. I grind my own chile peppers from the ones I dry and grow in the fall. When I'm out, I use bottled red pepper. Check for brightly colored flake and the expiration date.
White Wine: Don't cook using a wine that you wouldn't consume. A dry, everyday white wine like Soave, Vermentino or other such wines is perfect. You should enjoy the wine on its own.
Parsley Flat-leaf Italian Parsley is fresh and has a lemony, appealing flavor. It's not aggressive. It adds color to the shrimp.
Lemon Juice: Squeezing a generous amount of lemon juice on shrimp just before they are removed from the heat will add a brighter note.
Butter It doesn't take much butter to make this dish rich and luxurious. Just a few tablespoons of butter are enough to mix into the polenta, then a teaspoon or two is all you need to add to the shrimp pan. You can substitute half of the butter for olive oil or use ghee.

How To Make Polenta with Shrimp

The baked polenta simplifies the process by requiring almost no stirring. Make sure to give it an early start as it takes about an hour for it to properly cook. Shrimp, on the contrary, cooks quickly. Cook the shrimp right before eating.

Start cooking the polenta. Pre-heat your oven to 350degF. Combine 1 cup of cornmeal (I like to use 3/4 cup coarse grind and 1/4 cup medium ground) with 4 cups of cold water in a pot that has a heavy bottom. Stir well. Add 1 teaspoon of salt.
Bake polenta. Cover and bake the polenta for 50 minutes in a 350degF oven.
Peel and devein shrimp. Peel and devein one pound shrimp. See our guide to deveining and peeling shrimp.
Prepare the aromatics. Chop two garlic cloves finely. Chop finely enough parsley to produce 2 tablespoons chopped parsley plus a little extra for garnish. Pour the juice of half a lemon in a small dish.
Finish cooking the polenta. After the polenta is baked for 50 minutes or so, it should be a solid mass that still has some liquid. Don't worry! Don't worry! Use a wooden spoon or a strong whisk to break up the polenta. Stir it vigorously and gently, breaking it up and turning it into a cream consistency. Check the doneness by tasting a small spoonful. If the polenta still looks a bit gritty and chalky, instead of being creamy and tender, cover the pot, and return it to oven for another 10 minutes. Remove it from the heat and give it a vigorous stir once more.
Add a little extra polenta. Add 2 tablespoons unsalted butter, ghee or melted butter and whisk until well combined. Cover the pot and turn off the stove. Then, return it to the oven for a few minutes to keep the food warm.
Make the shrimp. Grab a large skillet that can hold all of the shrimp. Cover the bottom of the pan with 3 tablespoons extra virgin olive oil. Add the minced garlic and generously sprinkle red pepper flakes to taste (about 1/2 teaspoon). Stir the garlic in the pan over low heat to soften it without browning.
Pour 1/2 cup white wine and 1/2 1/2 cup water into the pan when the garlic has softened, but is still pale (1-2 min). Sprinkle 1/2 teaspoon salt. Increase the heat to medium high and allow the liquid to boil for about 3 minutes until it is reduced by half.
Add shrimp to pan. Reduce heat to medium, and arrange the shrimp in a single layer. Cook for about two minutes until the shrimp are pink at the bottom. Flip over and cook on the other side for one minute. Sprinkle 1 tablespoon chopped parsley on top of the shrimp, and then add 1/2 lemon juice. Allow everything to cook for a few minutes more, until the shrimp are just cooked.
Stir in the butter. If using, add 1 tablespoon of unsalted ghee or butter to the pan. Gently swirl or toss the pan gently to melt the butter. Remove the shrimps from the heat.
Assembly and serving. To bring it all together, remove polenta and give it one last stir. Warm shallow bowls for 1 or 2 minutes in the oven. Pour the polenta in the bowls that have been heated, and then spoon on the sauce and shrimp. Serve immediately garnished with remaining parsley.

Success Tips

This recipe is all about timing, for both the polenta as well as the shrimp. You'll get perfectly cooked shrimp and a creamy polenta if you pay attention to timing.

Start early. Preheat your oven to 350degF before adding the polenta.
Stir polenta. This is oven-baked, but you still have to stir the polenta a few times to prevent lumps. Stir the polenta vigorously every time you remove it from the oven. This task is best performed with a sturdy whisk, which will help break up any lumps. To prevent it from hardening, keep the polenta warm while you cook the Shrimp in an oven that is turned off.
Do not let the garlic turn brown. The finely chopped garlic is prone to burning, so it's important that you start the cooking process with a cold pan, and then add the garlic and olive oil at the same time. Turn on the burner. The garlic will soften without burning.
Use larger shrimp. Although the original Venetian recipe calls for tiny shrimps, you will want to use larger shrimps here so that they turn out juicy and tasty. Do not overcook the shrimp. Cook them just until the pink color appears on both sides. The center will be cooked when the butter and lemon juice are added.
Serve warm bowls. Because the oven is still hot after cooking the polenta you can pop in your shallow bowls for a few minutes. Polenta cools down quickly so warm bowls can help it not to.

What To Serve With Polenta And Shrimp

As polenta and shrimp are rich and filling, I prefer to keep the accompaniments vibrant and simple. It all depends on what you like, but my two favorite sides are broccoli and a simple salad.

I steam broccoli gently, then add a drizzle extra virgin olive (such as our Nocellara Olive Oil) and squeeze lemon juice to finish. You don't really need anything else.

If you'd like to add a little crunch to the dish, try our Fresh Fennel Orange Salad. In my opinion, a simple dessert or a glass of wine to end the meal is advisable. Italian Drinking Chocolate and Italian pinch cookies, called Pizzicati, are two of my favorites.

It is the purpose of the meal to spend as much time as possible with those you love. I will do anything to prolong the experience.

Enjoy These Shrimp Recipes

Easy Shrimp Scampi Recipe
Shrimp Ceviche
Easy Sauteed Shrimp
Greek Shrimp Saganaki with Feta and Tomatoes

Search all Mediterranean Recipes

Our Shop Visit

Nocellara Extra Virgin Olive Oil

Olive oil with a buttery smooth texture, made from 100% Sicilian oils.

Buy Now

Shrimp and Polenta

Venezia, the beautiful floating city of Italy, is a rich and satisfying dish. The combination of polenta with shrimp makes a delicious main dish to serve your family and friends. The process of cooking the polenta is simplified by using the oven.

Intro Course

Cuisine Italian

Diet Gluten Free, Low Lactose

Prep time 10 minutes

Cook Time one hours

4 Servings

Calories 445,4 Kcal

Author Domenica Maretti

Ingredients

To the polenta :

3/4 cup fine-grind cornmeal
1/4 cup medium-grind cornmeal
4 cups cold water
1 teaspoon fine salt
2 tablespoons unsalted butter or ghee

Shrimp:

3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 and 1 teaspoon Red pepper flakes
half cup white wine such as Soave and Vermentino
1/2 cup water
1/2 teaspoon fine salt
1 one pound large shrimp between 31-40 pounds per pound peeled, deveined
2 tablespoons finely chopped flat-leaf parsley
Juice from 1/2 lemon
1 tablespoon unsalted butter or ghee

Instructions

Pre-heat the oven to 350degF. Mix the cornmeal with water and salt in a Dutch oven, or a high-sided pan, with hefty bottoms. Cover the pot with a lid and place it in the oven. After 50 minutes of baking, remove the polenta from the oven. Use a whisk vigorously to mix the polenta into a creamy texture. Test for doneness by tasting (be careful, it's hot!) Cover it and put it back in the oven for another 10 minutes if it is still a bit chalky. Add 2 tablespoons of butter or ghee, and whisk to combine. Cover the pot, turn off the oven and place the polenta back in the oven.
Make the shrimp. In a large skillet, combine the 3 tablespoons olive oil with the garlic and red pepper flakes. Set the heat to medium low or low. Stirring often, cook until the garlic becomes fragrant and softened, but not browned. Increase the heat to medium high and add the water and wine. Sprinkle the salt. Bring the mixture to a boil and simmer until it has reduced by half.
Add the shrimp. Reduce the heat to medium, and then add the shrimp in one layer to the pan. Cook for two minutes until the bottom is pink. Cook the other side about 1 minute. Add the lemon juice and 1 tablespoon parsley to the shrimp. While the shrimp are cooking, gently stir or swirl. Add 1 tablespoon of butter or ghee and swirl the pan to incorporate the sauce. Remove the pan from heat.
Warm up the shallow bowls in the oven for 1 to 2 minutes to remove the chill. Pour polenta in each bowl, then top it with shrimp. Pour a small amount of the pan sauce that was used to cook the shrimp on each serving. Sprinkle parsley on top and serve.

Notes

Use a wooden scraper to remove any brown bits from the bottom of the pan before adding the wine. This is the concentrated drippings of the garlic and shrimp that has been heated. These will add a complex flavor to the sauce.
In the supermarket, cornmeal is usually coarsely ground. It is also called "polenta". For polenta, I like a mixture of medium- and fine-grinding cornmeal. Look for stone-ground cornmeal, regardless of the texture that you prefer. It has more nutrition and better flavor than cornmeal made using metal grinders. My creamy polenta is a great place to learn more about Italian-style polenta.
Browse our store for quality Mediterranean ingredients such as olive oil, honey, jams, and spices.

Nutrition

Carbohydrates: 30.5g

The Mediterranean Dish first published Shrimp and Polenta.

By: Domenica Marchetti
Title: Shrimp and Polenta
Sourced From: www.themediterraneandish.com/shrimp-and-polenta/
Published Date: Wed, 26 Apr 2023 12:00:00 +0000

Frequently Asked Questions

Is milk OK on the Mediterranean diet?

Yes, milk in the Mediterranean diet is allowed. The Mediterranean diet is rich in dairy products, such as low-fat yogurts and cheese. These products provide calcium and other key nutrients. Also, milk is nutritious and should be included in moderation in your daily drink routine. It can also be used to make oatmeal and smoothies, if desired. To promote sustainable farming, choose organic milk whenever possible. To ensure a balanced start, you can add milk into breakfast items such as avocado toast or smoothies.

Can I drink alcohol on the Mediterranean diet?

Yes, it is possible to enjoy alcoholic beverages in moderation as part of the Mediterranean diet. You should limit your drinking to just one glass per day for men and 1 glass for women. Drinks suitable for this include dry wines and beer as well as spirits made with natural ingredients like vodka, whiskey, or Gin. Heavy spirits like cocktails should be avoided due to their high sugar content. You can also drink water and herbal teas every day to keep your body hydrated. This will help curb the cravings for sugary beverages.

Is the Mediterranean diet suitable to people with diabetes?

The Mediterranean Diet is suitable for people suffering from certain conditions such as diabetes. This diet emphasizes whole foods, minimizes refined sugars or carbs, and places more emphasis on healthy fats than butter or oil. This helps lower the risk of developing it in people not yet diagnosed and regulates blood sugar levels for people with diabetes. Incorporating light exercise into your diet can help stabilize and regulate blood sugar levels. You can make healthy food choices such as substituting white bread for whole-grain bread, or adding nuts to your salads in place of crackers. This will help you to manage many health conditions.

Is Banana permitted in the Mediterranean diet?

Yes, bananas are allowed in the Mediterranean diet. Bananas are nutritious and low-calorie fruit that can provide beneficial dietary fiber, potassium, and vitamin B6. It can be added to smoothies, soups, salads, and even sweet potatoes as a healthy side or main dish. To add protein, it can be served as a snack along with nut butters such as almond and peanut. If you are following the Mediterranean Diet, it might be beneficial to pair bananas and healthy fats like seeds and nuts to increase digestion and promote satisfaction when eating meals.

What are the main principles of the Mediterranean diet, and how can they be applied to your daily life?

Mediterranean lifestyle is known for its emphasis on healthy and nutritious food choices, regular exercise, and regular socializing. The Mediterranean diet emphasizes whole foods, fruits, vegetables and legumes. It also includes moderate amounts of dairy products and meats. It encourages moderate consumption of red wines. The main principles of the Mediterranean diet include:

Consume primarily plant-based food, such as fruits and vegetables, whole-grain breads and cereals, beans (legumes), seeds, nuts and seeds, healthy fats from olive oils and olives, yogurt (preferably nonfat), fish (at minimum twice per week), and small amounts lean poultry and red meat approximately once per week. Avoid fried foods.
When possible, choose fresh ingredients over prepackaged processed foods.
To add flavor to your dishes, you can use herbs rather than salt.
Include physical activity in your daily life, such as walking after dinner or taking part in an exercise class.
Enjoy meals with your family and friends, and enjoy the pleasure of sharing food.
Mindful eating is about paying attention to the flavors, textures, smells, and textures of your food. This will help you know when you are full or satisfied.

Statistics

Aim to get 20 to 35 percent of your total daily caloric intake from fat, and for saturated fats to represent less than 10 percent of your total caloric intake, advises the U.S. Department of Health and Human Services. (everydayhealth.com)
Other components in tomatoes may help reduce the risk of blood clots, thereby protecting against cardiovascular disease, according to a March 2019 review in Critical Reviews in Food Science and Nutrition. (everydayhealth.com)
The research suggested that the diet reduced the risk of cardiovascular issues, including stroke, heart attack, and death, by about 30 percent compared with the control group. (medicalnewstoday.com)
Benefits of Replacing foods high in saturated fats (like butter) with plant sources high in monounsaturated fatty acids, like olive oil, may help lower the risk of heart disease by 19 percent, according to research. (everydayhealth.com)

External Links

How To

How does the Mediterranean diet support brain health and decrease cognitive decline?

Mediterranean diet is an eating pattern that emphasizes fruits, vegetables legumes, whole grains and nuts. However, it is low in red meat, added sugar, and high in fruits, veggies, whole grains, nuts and healthy fats. There have been many benefits, including improved brain health. The Mediterranean Diet has been shown to reduce dementia risk and slow down age-related cognitive decline. It can also be used to treat mood disorders and protect against oxidative damage caused by aging.

The Mediterranean diet supports brain health and helps to reduce cognitive decline. Consuming large amounts of antioxidant rich plant foods, such as fruits or vegetables, is one of the best ways to support healthy neurological functioning. Monounsaturated fats such as olive oil can help maintain healthy levels of omega-3, which is crucial for optimal brain function. Limiting processed carbohydrates could also improve mental clarity. It can stabilize blood glucose levels throughout your day and reduce inflammation associated chronic diseases like Alzheimer's disease or stroke.

A Mediterranean diet with plenty of fresh fruits and veggies, lean proteins such as fish or poultry, whole grains, olive oil and moderate dairy consumption will help maintain adequate nutrition to prevent cognitive decline. Regular physical activity at a moderate intensity will help increase serotonin production which in turn supports mental well-being. Combining these tips can increase one's odds of attaining good physical and mental health status into old age.